Mushroom And Eggplant Ratatouille Recipes

MUSHROOM AND EGGPLANT RATATOUILLE

Steps:

• Place the cumin and curry powder in a small skillet over medium heat. Cook, stirring, just until toasted, about 30 seconds. Heat the olive oil in a large saucepan. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and serve.

MUSHROOM RATATOUILLE

Steps:

• Cut mushrooms and onions in thick slices and eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes. In a large saucepan (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until the vegetables are tender, about 15 minutes. Serve hot or at room temperature.

SOUTHERN ITALIAN RATATOUILLE

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside.
• In a separate, clean skillet, heat 1 tablespoon oil over medium heat. Add minced garlic. Cook until golden brown, about 1 to 2 minutes. Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat. Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.
• Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash. Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.
• In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet. Add basil to the tomatoes, then add tomatoes to cookie sheet. Stir gently, and top with Parmesan and serve.

MUSHROOM RATATOUILLE RECIPE

Steps:

• Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes. In a large saucepot (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until vegetables are tender, about 15 minutes. Serve hot or at room temperature. This recipe yields 6 servings.